Cedar Plank Chickenwith Charred Peas, Spring Turnips, and Garlic Jus

For the Chicken:

1. Soak the cedar plank with the Bourgogne Pouilly-Fuissé (or chardonnay) for 10 minutes. Season and evenly coat the chicken breast with salt and pepper. Place the fresh herbs and then the chicken breast on the cedar plank. Place into a sous vide pouch, add olive oil, and seal.
2. Cook in water bath for two and a half hours at 149˚F (65˚C). Once done, remove and place aside to cool.
3. Before serving, open the pouch and remove the chicken with plank. Save any jus from the pouch for use in the garlic sauce. Finish the chicken by grilling it breast-side down with the cedar plank on top for two minutes, then, after carefully flipping, grill plank-side down for five minutes. Allow to rest for a few minutes. If you’re not grilling, you can “toast” the chicken (plank-side down) in a hot, dry, oven-safe sauté pan for five minutes. Then, broil in the oven for a few minutes until browned.

For the Charred Peas:

1. Place spring peas, butter, salt, and pepper into a sous-vide pouch and seal. Place in a water bath and cook at 177.8˚F (81˚C) for one hour. Remove and place aside to cool.
2. Before serving, open the pouch and place contents on a sheet tray, then broil on high in oven for a few minutes until charred.

For the Spring Turnips:

1. Place turnips, butter, salt, and pepper into a sous-vide pouch and seal. Place in a water bath and cook at 181.4˚F (83˚C) for three hours or until tender.
2. Remove from the water bath and hold at room temperature for 10 minutes. Before serving, remove turnips from the pouch and grill or broil for a few minutes until charred.

For the Garlic Jus:

1. In a hot pan over medium-high heat, melt butter and add shallots and garlic. Toast for three minutes until aromatic.
2. Add dry white wine and garam masala and boil for five minutes to cook out the alcohol. Add the leftover jus from the chicken pouch (or chicken broth) and cook for another five minutes.

To Serve:

Slice chicken into portions, then top with fresh parley. Serve with hot garlic jus and peas and turnips on side.

Developed by Chef Bruno Bertin, Executive Chef at Cuisine Solutions, and team. Featured in Sous-Vide magazine Spring/Summer 2018.